Effect of Drying Method on Drying Rate, Physical and Chemical Properties of Brown Sugar
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Abstract:
In this work, the drying rate, solubility, total phenol content, color value and sugar content of brown sugar were used as indicators to evaluate the effects of hot air drying and vacuum drying at different drying temperatures (45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃) on drying rate and physical and chemical properties of brown sugarby. Results indicated that the two drying methods had significant effects on the drying rate, solubility and total phenol content of the brown sugar (p<0.05), but the color value, fructose content, glucose content and sucrose content were not significantly different (p>0.05). In vacuum drying at 70 ℃, the drying rate was 1.36±0.03 mg water/min, brown sugar had the fastest dissolution time of only 317±6 s, total phenol content was 5.60±0.04 mg GAE/g, retention rate was 94.92%, brown sugar color value was 19900±100 IU, the increase rate was only 10.56%. In conclusion, different methods and different temperatures had a greater influence on the drying rate and physical and chemical properties of brown sugar. The optimal condition of the drying treatment of brown sugar was vacuum drying, and the drying temperature was 70 ℃.
